>-------> GERMAN SWEET CHOCOLATE CAKE <-------<

CAKE:

1 4oz Package Bakers German Sweet Chocolate
2 1/3 Cups sifted cake flour
1 1/2 Cups sugar
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
2/3 Cup butter or oleo
1 Cup buttermilk
1 tsp. vanilla
2 eggs

Melt chocolate over low heat. COOL

Sift dry ingredients. Stir butter or oleo in mixing bowl to 
soften. Add flour mixture, 3/4 Cup of the buttermilk, and 
vanilla. Mix in to dampen flour, beat 2 minutes on medium 
speed scraping bowl occastionally. Add melted chocolate, eggs, 
and remaining buttermilk. Beat 2 more minutes. 

Pour into three 8 inch layer pans that are lined with paper or
well greased and lightly floured. 

BAKE in 350F oven for 35 minutes or until middles spring back
when lightly touched with finger. COOL in pans 15 minutes, 
remove from pans and finish cooling on racks. 


FROSTING FILLING: 

1 Cup evaporated milk 
1 Cup Sugar
3 egg yolks slightly beaten
1/2 Cup butter or oleo
1 tsp. vanilla
1 1/3 Cups Baker's Angel Flake Coconut
1 Cup chopped pecans

Combine 1st 5 ingredients in saucepan. Cook on medium heat for
about 12 minutes until mixture thickens.

REMOVE From heat. Add coconut and nuts. Cool until it is of
spreading consistancy, beating occasionally.

When Cake is Cool, Spread filling on top of the layers and stack.



~*~ Copyright © 1977 General Foods Corp.  ~*~